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NTD 200: Nutrition and Culture
3.00 Credits
West Chester University of Pennsylvania
Students will increase awareness of the connection between health outcomes, diet and nutrition, and socio-cultural influences. Course studies will lay a foundation for understanding why people eat the foods that they do. A bio-cultural framework is applied to examine how individual dietary habits, choices, and nutritional health outcomes are influenced by social structure, historic patterns and events, and cultural beliefs and ideology. Students explore food ways, food scripts, health beliefs and practices, demographic characteristics, and population health across diverse communities within the United States. The course also employs a critical analysis of macro-structural inequalities, societal stresses, and cultural norms that alter access and availability to healthy foods and disparately undermine the nutritional health of some populations.
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NTD 203: The Dietetic Profession
1.00 Credits
West Chester University of Pennsylvania
This is an introductory course for nutrition and dietetics majors to orient them to the profession of dietetics and the nutrition and dietetics curriculum. Topics such as West Chester University academic policies, the dietetics curriculum, careers in dietetics, post-secondary options, professional ethics, designing a professional portfolio, career mentoring, and volunteer and paid experiences relevant to the profession will be covered.
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NTD 205: Principles of Food Selection and Preparation
3.00 Credits
West Chester University of Pennsylvania
A nutritionally based study of the basic principles of food selection and preparation with an emphasis on food safety. Course includes a comparative study and integration of convenience food and traditionally prepared food, enhanced by an experiential lab component .
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NTD 226: Farm to Table Food, Flavor, and Health
3.00 Credits
West Chester University of Pennsylvania
This course combines online lectures, in-class activities, and laboratory experiments to apply the principles of food preservation for increasing the value and shelf-life of local farm crops. Students will gain an understanding of sustainable food production, methods of recording the human responses to food flavor, and conventional food preservation techniques. They will learn how to apply these principles to safely preserve food by canning, pickling, dehydration, and other traditional techniques. Additionally, students will be trained to communicate the steps that are involved in making a healthy and sustainable food product/recipe for consumer acceptability and nutritional qualities.
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NTD 277: Sustainable Food Systems
3.00 Credits
West Chester University of Pennsylvania
The primary objective of this course, team taught by an anthropologist and a registered dietitian, is to examine the interrelationship of nutrition ecology, anthropology and the political economic underpinnings of sustainable food systems.
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NTD 300: Nutrition Pedagogy
3.00 Credits
West Chester University of Pennsylvania
This course provides the knowledge and skills necessary to develop and teach K-12 nutrition education lessons and curricula.
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NTD 301: Consumer Nutrition
3.00 Credits
West Chester University of Pennsylvania
This course explores the ever-changing frontier of nutrition science and confronts nutrition mysteries and emerging controversies. Practical tips and flexible guidelines to assist consumers in choosing nutritious, flavorful foods to match personal needs, preferences, and lifestyles are discussed. Emphasis is placed on methods of evaluating nutrition-related literature and claims, and interpretation of data and scientific studies relevant to nutrition.
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NTD 303: Introductory Principles Human Nutrition
3.00 Credits
West Chester University of Pennsylvania
This course introduces students to the biochemical, physiological, and microbiological basics of human nutrition. Topics include the scientific method; dietary guidelines; digestion, absorption, metabolism, and use of carbohydrates, lipids, and proteins; food sources and functions of vitamins and minerals; and the relationship between nutrition and health.
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NTD 304: Global Nutrition
3.00 Credits
West Chester University of Pennsylvania
This course is designed to examine the nature and scope of major nutritional issues and problems throughout the world, with an emphasis on developing countries. It includes consideration of specific nutrient deficiencies, as well as nutrition-related aspects of infectious and chronic disease. The role of food availability, food supply & distribution and world food production and drivers of nutrition and health will be discussed in the context of socioeconomic development and current economic policies and realities.
Prerequisite:
NTD 309
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NTD 305: Vegetarian Nutrition
3.00 Credits
West Chester University of Pennsylvania
This course will apply basic human nutrition principles to plant-based dietary approaches, addressing both the health-promoting aspects of plant-based nutrition and concerns about nutritional adequacy at all stages of the life cycle. A variety of plant-based food preparation methods will be demonstrated and students will participate in meal planning and food preparation.
Prerequisite:
NTD 303
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